Recipes · Starters & salads
Lentil Salad with Feta
AI-written · not yet kitchen-tested
Lentils absorb dressing best while they are still lukewarm, so the salad is dressed while they steam. Beluga lentils stay firm as they cook; taste them after 20 minutes, because they should be tender but still have some bite. The feta goes in last, since it is salty and crumbles when stirred.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (8.8 oz) beluga lentils rinsed
- 750 ml (3 1/4 cup) water for cooking the lentils, unsalted
- 1 bay leaf
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 clove garlic minced
- 0.5 tsp sugar
- 1 tsp salt level
- black pepper to taste
- 1 red bell pepper diced 1/4 inch (5 mm)
- 1 carrot diced 1/4 inch (5 mm)
- 0.5 red onion very finely diced
- 0.5 bunch flat-leaf parsley chopped
- 200 g (7.1 oz) feta cheese crumbled
Method
- Bring the lentils to a boil with 750 ml of water and the bay leaf in a pot and simmer gently, uncovered, for 20 to 25 minutes, until tender with some bite left and the skins have not burst. If the lentils are no longer covered, add a little water. Salt only after cooking.
- Meanwhile, for the dressing, whisk the vinegar, salt, sugar, pepper and garlic in a large bowl and beat in the olive oil.
- Drain the lentils, remove the bay leaf and let them drain well. Toss with the dressing while still lukewarm and let stand for 15 minutes.
- Dice the bell pepper and carrot 1/4 inch (5 mm), mince the onion very finely and chop the parsley. Fold everything into the lentils.
- Crumble the feta over the top in coarse pieces and fold it in gently. Taste at the end and only now add more salt if needed, because the feta brings salt with it.
Tip: Brown lentils also work but turn softer and need about 20 to 25 minutes. Red lentils are not suitable because they fall apart when cooked.
Tip: The salad keeps covered in the refrigerator for 2 days. When preparing it ahead, add the feta and parsley just before serving and adjust with a splash of vinegar.